Chanterelle Risotto with Zucchini and Fried Prosciutto - SippitySup

Ingredients

• 8 tablespoons unsalted butter
• 1 large onion, cut in ¼” dice
• 1 cup arborio rice
• ¼ cup white wine
• 6 cups chicken stock
• salt and white pepper to taste
• ½ cup parmesan cheese, grated
• 1 large zucchini, cut in ¼” dice
• 1 teaspoon red wine vinegar
• 4 slices prosciutto
• 2 cups chanterelle mushrooms, in bite sized chunks
• very good olive oil for drizzling
• 1 lemon, juiced